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The relation of bacteria to the flavors of cheddar cheese


Author:
Rogers, L. A. (Lore Alford)
Source:
USDA
Year:
0000
Subject:
Cheese, Microbiology, and Cheddar cheese
Format:
38 p. ; 24 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Bureau of Animal Industry
Series:
Bulletin (United States. Bureau of Animal Industry) ; 62
Collection:
Organic Roots Collection
Permanent URL:
https://archive.org/details/bullbai062